Pistachio Cream Bars

It has been a long time since I’ve had pistachios. They quite the hard little nut to find especially where I live. I had to go to four different groceries stories to find them. The joys of living in a small town! However, pistachio instant pudding mix was readily available at all the little stores. Go figure!

These Pistachio Cream Bars have a shortbread cookie base and the filling is a cross between a pudding and a cheesecake. It is SOOOOO good! It’s creamy, smooth and sweet. It tastes even better the next day. Let it set in the fridge overnight and it will be very easy to cut into squares the next day. Yum! There’s a reason I’ve been making this recipe for years.

Pistachio Cream Bars

4.0 from 2 reviews
Pistachio Cream Bars
  • 2 cups flour
  • ⅓ cup sugar
  • 1 cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1 cup powdered sugar
  • 1 box Pistachio instant pudding mix (4 serving size)
  • ¾ cup milk
  • ¼ cup pistachios, roughly chopped
  1. Preheat oven to 300ºF. In a large mixing bowl, combine the flour and sugar. Then beat in the butter with an electric mixer on medium speed until completely blended. Add the dough mixture to a 13x9 inch pan and press down to make the crust.
  2. Bake for 30 to 35 minutes or until edges of the crust are golden brown. Remove from heat and let cool.
  3. In a large mixing bowl, combine the cream cheese and powdered sugar and beat with an electric mixer on medium speed until blend. Then add in milk and Pistachio pudding mix and continue mixing until fully combined.
  4. Spread pudding mixture evenly over the crust. Sprinkle the nuts on top. Refrigerate for at least an hour or until set. Makes 24 to 36 bars depending on the portion size.

Pistachio Cream Bars

Pistachio Cream Bars


  1. ANN*H says

    Looks and sounds so yummy. I like pistachios and love cheesecake , so this would be great to make .Cant wait to try it. thanks for the recipes

  2. says

    These look really yummy! Pistachios aren’t that hard to find here, but I don’t bake with them often because it takes so long to shell them (and buying shelled ones is so expensive) but these look worth the effort! I’m going to have to stock up on pistachio pudding next time I’m in the US!

  3. Linda M says

    Stacie – I just made your Pistachio Cream Bars and followed the directions exactly. My crust stuck to the bottom of the pan so bad that I thought I was going to need a chisel to remove the bars. It was not burnt so that was not the problem. I used a glass (Pyrex) dish – should I have used metal instead? Next time I will use parchment paper and that might help.

    The good news is that my husband said they tasted great. But they sure didn’t look very pretty in the dish. Definitely did not look like your pictures! What did I do wrong?

    • says

      Oh no! I’m sorry to hear that. I used an Analon pan. Did you grease the pan? I would try that or as you suggested with parchment paper. Hopefully if you make them again they turn out better for you!


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